Servings: 24

1 Kilo of flour 1 Kilo of flour
2 eight ounce sticks of butter (Very cold, If not frozen. Its going to be alot easyer to work with if its cold) 2 eight ounce sticks of butter (Very cold, If not frozen. Its going to be alot easyer to work with if its cold)
2 and 1/4 cups of warm milk (milk ispreferable but water works also) 2 and ¼ cups of warm milk (milk ispreferable but water works also)
1 tablespoon of salt 1 tablespoon of salt
1 egg 1 egg

start off by preheating the oven to 400.
place your flower in a large, wide mixing bowl. take one of your butter sticks and slice it into thin pieces width wise (this is why you want it cold).
throw it into the flour and then do your other stick. begin to incorporate it into the flower and break down the butter until there you are no longer able to tell the butter from the flour (one secret I was told when I was little was to grab the flower and butter mixture and squeeze it in my hand and if it held its shape but was still brittle then it was ready, sorta like moist sand). once its all incorporated, make the mixture into a hill and make a small divot/bowl shape at the top.
take your warm milk and mix in the salt, make sure its dissolved. pour a bit of it into the small divot/bowl you made and then mix it into the flower, then reshape the bowl at the top.
keep doing that until you have mixed 2 cups of the milk. at this point its nice to have two people working together so that as one person pours the milk, the other person begins to shape the dough. the extra ¼ cup of milk is there just in case you need to add a little more milk to the dough if its too dry. its a lot easier to fix a dry dough than it is too add more flour to a wet dough, so take your time.
once you get a nice, very slightly sticky, ball of dough, you can split it into around 24 small round peices that you can roll out. roll them until they are around 8 inches in diameter.
place ⅓ of a cup of whatever filling you choose inside and fold it over. when folding the empanada closed you want to make sure that all sides are sealed when folding, you do not want to have liquids pouring out of your empanada all over the place (the easiest way to do that is to take a fork and press down on the edges of the fold. Its not the prettiest fold ever but it works).
place it on a baking pan covered in flour and poke a hole at the top.
bake until golden brown and while waiting, whisk the egg and when the empanadas begin to brown, take them out and brush the egg over top.

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